Potato Leek Soup with Beluga Lentils
Potato leek soup is a classic and delicious comforting dish. Originally cooked with cream, cashew nuts ensure a particularly creamy consistency in this recipe. Cashews are also healthier than bought cream (which, admittedly, I also like to use every now and then). This classic potato and leek soup has been enriched with beluga lentils as a soup inlay. Besides taste, and having something to bite on, the lentils also bring along an extra portion of protein.
Hot or cold potato leek soup
This vegan version of a hot, classic, creamy potato leek soup is such a nice treat during cold winter days. But did you know that this recipe was originally a cold dish? It is said, that a French chef who grew up near the city Vichy, invented it and called it “Vichyssoise”. I have to say I never tried it cold, but it seems to be a French specialty. However, it is not certain that it originated in France. There are also sources that say that the soup, at least the hot version, is American. Wherever it is from, one thing is for sure: This soup is delicious, and you should definitely try it. A simple, healthy, inexpensive, and tasty dish.
Pimp your soup
Soups are a great thing, as they are usually made in no time. I like both – soups with vegetable pieces or beans inside and creamy soups. But honestly – as stupid as it might sound – it is sometimes too boring for me to eat something totally liquid like a creamy soup. So often I just drink it straight from my bowl (which isn’t a bad thing, it just is the way it is). Or: I add an inlay. Like croûtons for example. Or lentils, like I did here. You don’t necessarily need black beluga lentils. Brown or green lentils should do the same job. I just wouldn’t recommend using red and small yellow (like “moong dal”) lentils as they tend to disintegrate with cooking.
Of course, you can eat this soup without any inlay. Or change it to another one than lentils. How about diced cooked potatoes? Or some roasted sunflower seeds? Be creative and make your own version if you feel like it. Let curious Heidi know in a comment which version you went for!
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Potatoe Leek Soup (vegan)
Ingredients
Soup
- 2 tbsp olive oil
- 1 onion
- 1 stalk leek
- 1 carrot
- 4 potatoes medium-sized
- 1 l water
- 1 tbsp (homemade) vegetable stock powder see note
- 2 tbsp cashews
- 2-3 pinches nutmeg freshly ground
- salt
- black pepper
Lentils
- 100 g beluga lentils
- 1 clove garlic
- 1 pinch chili powder
- 2 tbsp balsamic vinegar
- 2 tbsp parsley approx.
Instructions
Soup
- Clean and chop the veggies. How to clean and cut the leek: Remove the white end and the outer dark green and thick leaves, cut lengthwise in two parts, rinse them with water, and cut them into rings. No need to cut the vegetables very small, as everything will be blended anyway.
- Heat the oil, fry the onion until translucent and add the leek. Fry for 1-2 min.
- Add the carrot and potato pieces as well as the veggie stock.
- Bring to boil, cover, and let simmer for about 15 min.
- If you are using whole cashews, add them now and cook them with the vegetables. If you are using cashew butter or creamer, add after cooking.
- Blend everything and season with salt, black pepper, and ground nutmeg.
Lentils
- Cook lentils for about 30 min. in water until soft
- When ready, drain the lentils.
- Peel and finely chop the garlic before you sauté it in a bit of olive oil for a few seconds, so that the raw aroma can disappear.
- Add the chili and lentils. Fry for about 2 min.
- Deglaze with balsamic.
- Last, finely chop the parsley and add it to the lentils.
- Serve the lentils on top of the soup.
Notes
- Vegetable stock: We want a light vegetable stock, so I use 1 tbsp (homemade) vegetable stock powder to 1 liter of water. Alternatively, you can also use 1/2 l of ready-made vegetable stock and add 1/2 l of water.
- Cashews: Instead of cashews, you can also use 1 tbsp cashew butter or approx. 100 ml (bit less than 1/2 cup) vegan cream.
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